Cranberry Bean Soup

bySAVEUR Editors| PUBLISHED Mar 14, 2002 5:00 AM
Cranberry Bean Soup

If fresh cranberry beans are available, omit overnight soaking.

Yield: serves 6


  • 4 tbsp. extra-virgin olive oil
  • 2 small yellow onions, peeled and chopped
  • 2 small carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 5 cloves garlic, peeled and minced
  • 3 tbsp. finely chopped fresh parsley
  • 3 tbsp. finely chopped fresh basil
  • 1 <sup>1</sup>⁄<sub>2</sub> lb. plum tomatoes, peeled, seeded, and chopped
  • 2 cups dried cranberry beans, soaked overnight
  • 1 bay leaf
  • 3 fresh sage leaves, chopped
  • Salt and freshly ground black pepper


  1. Heat oil in a large pot over medium-low heat. Add onions, carrots, and celery and cook until vegetables are soft, 15 minutes. Add garlic and 1 tbsp. each of parsley and basil; cook for 10 minutes.
  2. Add tomatoes, cook 10 minutes more, then add beans, 4 cups water, bay leaf, and sage. Simmer soup over medium heat (adding water if necessary) until beans are very tender, about 1 1⁄2 hours. Add remaining parsley and basil, season with salt and pepper, and serve.